Preheat oven to 200°C /180°C fan-forced. Cut top from garlic bulb to show cloves. Place bulb in the centre of a 20cm piece of foil. Drizzle with 2 teaspoons oil. Twist foil at top to enclose. Roast for 50 minutes or until tender. Stand for 10 minutes or until cool enough to handle. Squeeze garlic from skin. Discard skin.

Step 2

Place garlic, beans and 1/4 cup oil in a food processor. Season with salt and pepper. Process until just smooth. Spoon into a bowl. Drizzle with remaining oil. Sprinkle with thyme leaves. Serve.

You can make dips the day before serving to allow flavours to develop.

To store leftover dips, refrigerate in an airtight container for up to 5 days.

Use leftover dips as a tasty spread for sandwiches and wraps instead of butter. Serve dips with crackers, grissini (breadsticks), crostini, corn chips, crusty bread, Turkish bread, melba toast, pita chips, lavosh, or raw or cooked vegetables, or as part of an antipasto platter.

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